Fennel Salad with Sultanas and Giant Cous Cous

Time Preparing: 10 mins
Time Cooking: 10 mins
Serves: 2
Difficulty: 1/5
Season: Spring / Summer

– 200g Fennel
– 80g Chickpeas
– 80g Giant Cous Cous
– 3 Tomatoes
– Handful of Sultanas
– Handful of Parsley
– 2tbsp Olive Oil
– 1tbsp Apple Cider Vinegar
– Salt and Pepper
– 1tbsp Mustard

1. Start by cooking the cous cous as instructed on the packaging before draining and allowing to cool
2. Chop fennel and tomatoes into small slices
3. Add sultanas to a small bowl of boiling water to help them raise
4. To make the dressing, mix oil, vinegar and seasoning (mustard optional)
5. Layer all ingredients in a bowl or plate then drizzle dressing over


This recipe was created for Tower Green Hamlets by Pauline Cuisine

Beetroot and Orange salad

How to make a summery looking dish when the winter is well settled? The trick is to use some colourful fruits and vegetables such as orange and beetroots. This recipe is good for a large starter or a light lunch.

Time Preparing: 15 mins
Time Cooking:  45 mins
Serves: 2
Difficulty: 2/5
Season: Autumn / Winter

– 2 Beetroots
– 1 Large Orange
– Lettuce
– Handful of Toasted Seeds (e.g Pine Nuts, Sunflower/Pumpkin Seeds)
– Walnuts
– Olive Oil
– Salt and Pepper
– Parsley

1. Start by steaming the beetroot (unpeeled) for 45 minutes
2. Peel and slice the orange
3. Once the beetroots have cooled, remove the skin then slice into thin slices
4. Toast the seeds by putting on a medium heat (no oil) for around five minutes. Check regularly as they can burn very quickly!
5. Wash and slice the lettuce
6. Layer the veg onto the plate, then top with walnuts, toasted seeds, seasoning and parsley


This recipe was created for Tower Green Hamlets by Pauline Cuisine

Swiss Chard and Goats Cheese Pastry

Puff pastry is pretty indulgent and it can be used for savoury starter or main which is the case for this recipe. Those puff pastry basket are filled with cooked chard and goat cheese. The goat cheese adds flavours to the whole dish but can be easily replaced by cheddar.

Time Preparing: 20 mins
Time Cooking:  30 mins
Serves: 2
Difficulty: 2/5
Season: Autumn / Winter

– Puff Pastry Sheet
– 160g Chard Leaves
– 100g Chard Stems
– 75g Soft Goats Cheese
– 2 Goats Cheese Slices
– Handful of Parsley
– Salt and Pepper for seasoning
– Egg Yolk for brushing

1. Wash the chard and seperate the leaves from the stems
2. In a pan, add chard stems and 1tbsp oil on a medium heat, and stir fry for 10 mins
3. Add the leaves and cook for a further 2-3 mins
4. In a blender, add soft goats cheese, parsley and seasoning, blending until a smooth consistency is formed
5. Roll our the puff pastry and cut into square pieces
6. Evenly spread goats cheese mix, chard and a slice of goats cheese to the puff pastry – making sure to leave room around the edges
7. Fold the puff pastry, brush with egg yolk and bake for 30 mins at 180°C


This recipe was created for Tower Green Hamlets by Pauline Cuisine

Rainbow Carrot & Beetroot Quiche

It is usually said that we eat with our eyes at first or at least enjoy a dish more when it’s presented well and full of colour. This quiche is as good to taste as it looks, and is a perfect match for fresh salad for a lunch or light dinner. Great served hot or cold!

Time Preparing: 15 mins
Time Cooking: 45 mins
Serves: 3
Difficulty: 2/5
Season: Autumn

Ingredients – Quiche
– 3 Rainbow Carrots
– 2 Small/Medium Beetroots
– 50g Cheddar, Grated
– 2-3 tbsp Sesame Seeds
– 1 Egg
– 100ml Milk (or soya cream for vegan alternative)
– 1 Handful of Aromatic Herbs (e.g Chives or Parsley)
Ingredients – Short Crust
– 75g Self Raising Flour
– 30g Corn Flour
– 45g Butter (or vegan alternative)
– 20ml Water

1. In a large bowl mix corn flour, self-raising flour and butter
2. Knead the dough with fingers, before adding water (start with 20ml and increase if necessary)
3. Once the dough has formed into a nice ball, wrap in cling film and let cool in the fridge for 30mins
4. Pre-heat oven to 180 degrees
5. Peel and grate carrots and beetroot before steaming for 20 mins
6. Roll out the dough into the mould and bake for 10mins
7. In a pan, heat the sesame seeds for a couple of mins (be careful not to burn!)
8. Spread steamed veg into the pre-baked dough
9. Add grated cheddar, along with herbs and seasoning
10. In a separate bowl, mix egg and cream/milk before pouring on top of the quiche
11. Add sesame seeds then bake for a further 20-25 mins

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Radish Aperitif

It could argued that eating radish with only butter and salt can be boring, but when presented like this with a little twist, they transform into an aperitif your guests won’t be able to resist. Happily vegetarian and vegan!

Time Preparing: 5 mins
Time Cooking: 0 mins
Serves: 4 as aperitif
Difficulty: 1/5
Season: Summer / Autumn

– 5 Radishes
– 1 tsp of Wholegrain Mustard
– 2 tsp of Soya Single Cream
– Chives and parsley

1. Start by washing the radish after having removed both the top and the bottom
2. Slice them into small slices, and place them into small spoons
3. In small bowl, mix both wholegrain mustard and soya cream
4. Add the sauce on top of each radish spoon
5. Add finely chopped aromatic herbs such as parsley and chives

This recipe was created for Tower Green Hamlets by Pauline Cuisine

It’s Officially Summer!

Notwithstanding the chilly temperatures some hours, the patches of sunshine brings hope whilst 1st of May tells us that summer is indeed here. So we’ve got mixed salad and radishes in the boxes as a fitting herald to the new season.

If you’ve still got parsley from last week and wondering what to do with it, why not try this green parsley risotto with sauteed shrimps. Substitute the shrimps with snails (sorry we don’t source those but there are sure to be quite a few lurking around Stepney City Farm) and you’ve got Heston’s Fat Duck snail porridge, which is basically a parsley risotto with snails – a solid French dish taken to a new level. And here’s a fancier snail porridge recipe if you are really scratching around for something to do this May Bank holiday instead of practicing your Morris dancing around a may pole or meandering amongst bluebells and wild garlic.

As for your wild garlic (check out our suggestions from our last write-up on it) and some of the other items in your box why not try:

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!

This Week’s Bounty

Standard Box

* Charlotte Potatoes, Lincs

* Carrots, Scotland
* Chestnut Mushrooms, Suffolk
* Wild Garlic, Kent
Kale, Kent
Radish, Kent
Mixed Salad, Perry Court
Rhubarb, Lancs

Small Box
Items starred (*) above
+ Broccoli, Spain

No-Potato Substitute
Leek, Kent

Fruit Supplement
Mandarins, Spain (standard only)
Bananas, Dom Rep


Happy St George’s Day

Hope you are enjoying the bright sunshine and spring breeze. Perfect days for a parsley salad with capers, anchovies and sun-dried tomatoes. Serve with orzo pasta for a complete meal or as a side dish with grilled chicken or fish. Or try a tabouleh type parsley salad with almonds and apricot, with a classic bulgur wheat combination or use quinoa or cous cous instead, and top off with pumpkin or sunflower seeds if you like.

We’ve featured beetroot and orange salad previously, so why not add parsley to the mix. Add some toasted walnuts and/or goats cheese, and also some mixed spice or ground cinnamon to the dressing if you like, or be lazy and just use balsamic vinegar and olive oil.

Use your parsley in this cheesy herb bread recipe or veggie carbonara (also uses up your spinach). Or if you still need more ideas check out the Guardian’s ten best parsley recipes. And for the beetroot in your boxes, check out our past “Need some aphrodisiac? Try beetroot!” article…

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!

This Week’s Bounty

Standard Box
* Maris Peer, Lincs
* Onions, Norfolk
* Carrots, Scotland
* Spinach, Lincs
* Beetroot, Lincs
Purple Sprouting Broccoli, Kent
Chestnut Mushrooms, Suffolk
Parsley, Perry Court

Small Box
Items starred (*) above

No-Potato Substitute
Celeriac, Lincs

Fruit Supplement
Oranges, Spain (standard only)
Uta Pears, Europe